3 Berry Cobbler

Every berry in this cobbler was harvested locally! The blackberries were picked by my husband, dear friends and little ole' me. Not so little but you get what I mean. ;) The strawberries are Stilwell strawberries and the best strawberries that I have ever eaten. The blueberries are from Fisher's Blueberry Farm and picked by yours truly. It is like a vacation for me to get to pick blueberries all by myself. Does that sound terrible? Don't get me wrong as I love my kiddos and my husband but sometimes it is nice to have an hour to yourself. I always make various cobblers and thought why not add all three berries together and make a 3 berry cobbler. I am glad that I did because I think it is extra tasty and so did the family. This is What's Cookin on Beaty's Creek today.

Needed:
3 cups sliced strawberries
3 cups blueberries
3 cups blackberries
3 cups sugar
1/4 cup sugar for top crust
2 T cornstarch

Pie Crust
I double this recipe for a cobbler.

Place all of your berries in a large bowl. Pour sugar and cornstarch in and mix very well. Let sit on the counter while you roll out your crust. The juices from the berries will thicken a little while sitting there and that is fine. Place your bottom crust in a deep 9x13 pan. I used a lasagna pan for this cobbler. Pour in berries. Roll out top crust and place on top of berries. Seal top to bottom crust. Cut slits in top crust and sprinkle 1/4 cup of sugar on top. Bake at 325' for 1 hour. Serve warm with vanilla ice-cream.

Peach Pie

Sean really likes peach pie, I am not too crazy about it but this recipe is really good. I used my home canned Porter Peaches, which I think really make the difference but store bought canned peaches will do. It turned to Winter on Beaty's Creek today so I made peach pie to warm up the kitchen. Nice excuse to bake isn't it??? Give this one a try, you won't be sorry you did. That is What's Cookin on Beaty's Creek today.

Needed:
For pie crust:
2 sticks COLD butter-cut into little pieces
1 t salt
1 T sugar
2 1/2 cup flour
1/2 cup COLD water

Place flour, salt, and sugar in food processor and whirl around a little. Now add your butter and pulse until it looks like cornmeal. Once this is achieved add 1/4 cup of your water and pulse, add the last 1/4 cup and pulse until dough comes together. Form in to 2 equal balls and flatten between plastic wrap and place in fridge for 1 hour.

For the Pie Filling:
2 quarts of home canned peaches or 4 cans of store bought peaches-drained
1 1/2 cups sugar
1 T cornstarch

Mix all of the above ingredients together and set aside while you roll out your pie crust. Roll out crust and place into pie pan, fill with peach filling and top with rolled out top crust, make sure you seal the sides very well. Sprinkle with sugar and poke several small holes in top crust. Bake at 400' for 1 hour. If crust browns too quickly cover with foil.

Pie Crust

First things first. I must give you my pie crust recipe before I give you ALL of my pie recipes that I am going to make for Thanksgiving. If Raine cooperates today I will post the following;
Pecan Pie
Pumpkin Pie
2 Layer Pumpkin Pie
Chocolate Chip Pie
and the Pumpkin Roll

We will see how this goes. I think she knew what I was typing because she flew in here to get on my lap. Til later here is my pie crust recipe.

This is for a double crust. That way you can make two single crusts with this recipe.

Needed;
2 cups all-purpose flour
1 t salt
3/4 chilled Butter Flavor Crisco ( I only use Crisco. Off brands have a taste I don't like.)
4-8 T ice cold water (I put ice in my water to get it really cold)

Blend flour and salt very well in a mixing bowl. I use my Kitchen Aid. Makes my life a lot easier. Cut chilled shortening in until crumbly. Add water a Tablespoon at a time until dough can hold together when squeezed. Test by rolling a small ball of dough together and squeezing the ball. If it holds together dough has enough water if it crumbles you need more water.

Roll dough from center out. Bake according to pie instructions.

It is really not hard to make your own pie crust. I like to make extra and put in the freezer for later use.